Banana Chocolate Chip Muffin Recipe
|Prep time||5 minutes|
Thanks to Clara Plowfield for this A-1 vegan banana chocolate chip muffin recipe. She developed this during her years as a B&B innkeeper. Not only is it a superb way to use very ripe bananas, it's a long-standing favorite among friends and family.
|2 1⁄2||c||pastry flour (whole wheat)|
|1||c||grain beverage, such as Kaffree Roma (may substitute coffee)|
|2||bananas, very ripe|
|3||equiv. egg substitutes|
Preheat oven to 375ºF.
- Sift the first four dry ingredients together 3 times; set aside.
- Mix grain beverage and set aside. Using a food processor, puree bananas until they are completely smooth. Using an electric mixer, beat egg substitute until it is light and fluffy (about 2 minutes).
- Add oil, maple syrup, vanilla and half the grain beverage to the whipped egg substitute. Mix together briefly, then slowly add the dry ingredients to this mixture. Add enough of the remaining grain beverage to make the batter the consistency of soft peanut butter (you won't use all of the remaining beverage -- exactly how much you need depends upon the flour and the ripeness of the bananas).
- Gently stir in chocolate chips. Scoop batter into 12 muffin papers or tins (sprayed well with vegetable oil spray), filling cups 2/3 full. Bake for 16-20 minutes, until done.